The holidays are fast approaching, this is an easy recipe for breakfast or brunch. Use an oven safe pan or baking dish between 9 and 10 inches in diameter so your frittata doesn’t spread too thin. You may add any veggies and even meat you would like.
Prep time: 15 minutes Cook time: 15 minutes Servings: 4
INGREDIENTS
6 large eggs
1/3 cup heavy whipping cream or full fat milk
1/2 teaspoon salt, adjust to taste
1 cup grated mozzarella cheese
1/2 cup goat cheese
1/2 cup cherry tomatoes
1/2 cup bell pepper, red orange, or yellow ( can also use a combination)
1 cup arugula or baby spinach
1 tablespoon butter
1 teaspoon fresh herbs, for garnish
DIRECTIONS
- Preheat the oven to 400F. Whisk eggs, heavy cream, and salt until you get a smooth and even texture, set aside.
2. Cut tomatoes in half, chop bell pepper into small pieces, I also used onion and scallions when I made mine.
3. Melt butter and coat the sides of your baking dish with it. Spread the vegetables evenly on the bottom of the pan. If you are using meat ( precook bacon, add any other meat at this stage)
4. Pour the egg mixture over the vegetables. Sprinkle the cheese over the top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned. Let sit for 5 minutes before serving.
Top with fresh herbs ( I also sprinkled Tajin over the top and added more halved tomatoes when it was almost done just to make it look pretty)
Bon Appetite!!!!
